Victoria & Albert - Dining Scheherazade Night #4 - "Table for One" - 17 OCT 09

[Linda67]

Just wanted to say how wonderful your photographs look
I am going to practice taking pictures of my dinner at home each evening so I can be ready for my next trip

 

[ehagerty]

Ellen!

I just wanted to start by saying thank you, you have made me feel a lot more confident in my decision about dining alone at Victoria and Albert. This is going to be my first solo trip ever and have been a little nervous about dining solo and have overcome most my fears in regards to the idea of dining alone at other restaurants. But the idea of Victoria and Albert made me a little nervous because of how intimate it seems. I am going all out for this trip, a giant, grand gift to myself and really wanted to experience V&A. I am staying at the Grand in the main building, club level with a view of the castle. My itinerary planner also suggested I just go ahead and do it and after reading your post I know I made the right decision and I really think I should get the wine pairing as well. I love your quote

"Dining alone at V&A is wonderful – not as synergistic as dining with others who are enjoying it as well, but infinitely better than the alternatives:
o NOT dining at V&A at all
o Dining alone ANYWHERE ELSE"

It was perfect and just what I needed to hear! Thank you and I love all the photos as well. Does it seem out of place to take photos there? I would love to do something similar and 'record' my time with a few snaps here and there. Also, is it normal to make requests of the harpist? Thanks again, I am even more excited if that was even possible!

Any other suggestions for the solo traveler? Would love to discuss more with you!

Vinny

Sorry about the slight delay - got assigned to a challenging project that is half over - major distraction....
Anyway - to your questions / comments:
- Glad to hear you felt encouraged to take the plunge and join the V&A Members Club (Mission Statement: Dine at V&A whenever possible. Club President: Israel Perez. Photo Enthusiast: Me. Newest Member-to-Be: You)
- Wine Pairings - definitely
- Accommodations - wow! I have stayed in every resort except CR (first stay at BLT in 2010). We stayed ONE NIGHT at the GF, on a passholder discount. Enjoy!!
- Taking pictures of food - there has been discussion on "appropriateness" - we have oybolshoi's word that V&A management said it was OK
- Harp request - definitely "normal" to request
- Other solo traveler suggestions? Happy to answer any questions. I don't have a "standard" list of solo suggestions. Depends a little on what else you have planned. For example, I was between Annual Passes for my Sep and Oct visit. The primary purpose for going to Orlando was something other than the Theme Parks, which I "book-ended" with a short DVC stay. Since I didn't have a pass, I focused on backstage tours that didn't require a pass - Aqua Tour and Backstage Magic. For a solo traveller, a tour provides "instant, temporary camaraderie" - that is, casual chat while walking, listening to a speaker, riding a bus, etc.

We started going to Disney regularly once the moderate resorts were built. I remember, as the trip planner, mother of toddlers and full time worker, thinking how nice it was to be able to do everything the World had to offer, even with a young family, even the nice restaurants. It is a testament to Disney that I feel the same way as a solo traveler - I never feel out of place anywhere.

Loving your report - thanks so much for posting. You mentioned the new V&A sparkling water - do they make this in-house? Is there an extra charge for sparkling water or is it included with the meal?
My husband and I are having dinner at V&A for the first time next week, so we are really enjoying your pics and reviews. I really love preserved lemons and hope I get the chance to try some!

- Mineral water - is now "made" in-house. It is complimentary (included in the cost of the meal)
- Let us know how your meal goes!

Yep, your pictures are what pushed me over the edge. That and some extra money in my pocket. I can't wait to go.

Glad to hear V&A was happy to accommodate your food requirements. Looking forward to the review!

Just wanted to say how wonderful your photographs look
I am going to practice taking pictures of my dinner at home each evening so I can be ready for my next trip

Isn't digital great? You can practice at NO COST!

 

[ehagerty]

Menu Listing:

Poulet Rouge with Mushroom-Truffle Ragout, Porcini and English Peas

Wine Pairing: Apollo-Falter Spatburgunder, Rheinhessen 2007​

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Jack's Notes:

POULTRY; Sherry calls this: Scott Hunnel's Study in Duck: On your left, L.I. Duck Breast w/ Scott's signature 12 spice blend. topped w/ a tri-colored brunoise of sq. (butternut,delicato &red curry squash, a puree of the same in front, and behind the duck's natural juices, lightly reduced. In the center, home-made duck sausage over caramelized salsify & spaghetti squash lastly he slow cooks the leg & thigh, confit style, wrapping in Swiss chard, & garnishing w/ duck prosciutto.​

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Another view.....

Another picture taken with the Canon D10 - you can get good pictures with a point-n-shoot (especially if it has a food setting - which this one does not)




Home-made duck sausage

My personal notes become very scare at this point, because it was here that Jack offered to supply the commentary so I could focus on eating. Thank you, Jack. My non-food-specific notes are as follows:
- New wine - amarone (I don't recall what it means...)
- The wine tasted good chilled or room temperature. I like that in a wine. Especially because I drink them so slowly.
- Hated finishing a glass - didn't want them to end....


Next up Lamb & Beans!



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[ehagerty]

Not one of my better shots, but including it here because DH liked it.

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[chell]

Not one of my better shots, but including it here because DH liked it.

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I think it is a beautiful shot!

 

[chepic]

My husband and I ate there once for our anniveersary, and reading your review just brought it all back. I actually pulled out our menu!!!

Thanks for sharing.

cheryl

 

[ehagerty]

Menu Listing:
Niman Ranch Lamb with Fresh Cannellini Bean Cassoulet

Wine Pairing: Cesari Mara Ripasso Valpolicella, Veneto 2006​

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Jack's Notes

ENTREE; Scott's Lamb Loin is from the Niemen Ranch. Set on a cannellini bean cassoulet w/fava, baby brussel sprouts, heirloom tom., you'll notice a little of the braised lamb shank in the braising liquor & a darker reduction of the lamb’s jus married to rosemary & garlic.​

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My notes (from my plane trip to London a month after eating here):

Braised lamb and beans is one of my favorite dishes. Getting re-acquainted with a kitchen after years of being “too busy” (full time working mom beginning 6 weeks after each birth) started with braising.

It started with the local (wonderful) grocery store (Wegmans) having all the ingredients located in one cooler, along with the recipes, which segued into enjoying the stress-reducing distraction of cutting the vegetables fresh myself and having a standard list of ingredients in mind when shopping. Anyway, Lamb Shanks (I realize these are chops) and beans are a staple in our house.

I think I mentioned in a previous post that I like to order dishes out that I make at home, because I always hope to learn a new element / twist which I can add to my own meals. Typically that doesn’t work out so well (I am usually disappointed), but HERE, once again WOW. Where my beans are canned (and, as a result, somewhat mushy), these are, I think, fresh (not even dried). The vegetable variety and ratio adds color and some flavor, but knows how to stay in the background. The lamb – heaven. The black things – mushrooms? Truffles?

This is a recipe that I WOULD try to make myself. It takes a basic, great dish and makes it a more delicious dish in every regard. I could taste all the flavors I like best about my own humble, peasant recipe, and puts it in the pantheon of the culinary equivalent of fine china.

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Closing Comments

When I sit down to post, I collect "pieces" of information from multiple sources - the official V&A menu, my notes from a plane ride, Jack's notes and pictures from the web host site. I toss them all into the blog, then decide what to edit out. I don't work any of this out ahead of time - if I did, it might be more concise - but it would never occur, because I procrastinate, chasing the ephemera of perfection.

For example, in my own notes, I wonder how Scott made the broth so rich with such a lean cut of meat and tiny bones - and now, when I actually read "Jack's Notes" for the first time, I learn that he included a shank in the preparation (now it all makes sense).




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[ehagerty]

Menu Listing:
Colston Bassett Stilton, Coach Farm Goat, 36-Month Aged Parmigiano-Reggiano, and Myrtlewood

Wine Pairing: Quinta do Crasto Late Bottled Vintage Porto 2002​

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Jack's Notes

CHEESE: Our cheese course working from left to right; From NY'S Hudson River Valley (and the same family that has produced those wonderful purses all these years, the Coach Family double Cream. Our house-made rye and fruit toast is much like fruitcake (only ours is delicious!)Next, GA's Thomasville Tomme is un-pasteurized cow's milk cheese w/ Burg. poached pear, followed by 36 mo.Reggianno Parm.w/tupelo honey, lastly (my favorite!) the Colston Bassett Stilton w/ sliver of date spiced walnut (cayenne) & upland watercress.​

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It was, as always, all good,

Unfortunately, I have no pictures.


Hopefully, you can visualize......... or check previous threads....
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[ehagerty]

Menu Listing:
Tanzanie Chocolate Pyramed, Hawaiian Kona Chocolate Souffle, and Peruvain Chocolate Ice Cream on Puff Pastry
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Jack's Notes

DESERT: Our "Chocolate Tri-fecta" (no longer on the menu) starting @ left, Peruvian Choc. Ice Cream set on choc. puff pastry w/ what I call (much 2 my Chef's chagrin) 'chocolate eye-lashes, topped w/ cocoa-dusted whipped cream. In the center, a smaller version of our HA Kona Chocolate Soufflé & I'll "double-down" the chocolate/ our amazing Godiva Auglaize. Lastly, a pyramid of our Tanzanian Chocolate Mousse (a gourmet, single estate chocolate)garnished w/ a hazelnut tuille, our local, Plant City Strawberries, and yes, Ellen, the 24 carat gold-leaf garnish IS edible (You must have your minerals!)​

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The "eyelashes"

The Souffle

Chocolate Pyramid

Chef Erich Herbitschek is kind of the unsung hero-contributor in my reports. It is unfair to him, terribly. I am just not much of a dessert person. Most non-V&A bakery items are icky, sticky, sweet desserts, or yeasty, tasteless bread-carbs. When I find one I like, I stick to it. As I mentioned in Dining Night #3, this dessert was enough to make me a chocolate convert. I ordered it again, the ultimate compliment (from me). Say no more, wink wink, nudge nudge (Monty Python, for the mystified).

I can't imagine what I will order next time, except I know it will be great. Because Chef Erich will make it. I will have to make it a point to take his picture in the kitchen....



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[TinkerBelle_325]

Jack's Notes

DESERT: Our "Chocolate Tri-fecta" (no longer on the menu)​

They took the chocolate trio off the menu?? ​

 

[ehagerty]

Israel offers to take my picture.... of course, he didn't know that my SLR has a manual zoom... But I kind of like this - very modern art perspective.

Chef Scott looks in his element!

It also reminds me that my mother, who had 9 children, always managed to have her lips finished and hair combed (in a kind and humble way - she was not a fashionista) - and I just wander around, pretty much oblivious to my appearance.... Oh, and she made my earrings (Swarowski crystal) to match my dress....

Chef Scott and Israel

Chefs Scott, Tom and Amy - they deserve a better picture, but have my unending gratitude....

Next time!!!!




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[ehagerty]

Jack's Final Notes (no pictures)

FRIANDESE; Our last course of the evening! Hand-Crafted by our pastry team, Bridgette makes her gel-du-fruit tonight from apricot, lovely autumn cardamom cookies & my favorite,(master pastry chef is also a master choclatier)These are homemade Choc. Rum Caramels, /soft rm. crm, center, the Murray River Salt, from Australia gives it a rich mouth-feel
It was a pleasure serving you in'09, hope we can be in service in 2010. It's a feather in our hat when we have a "request party" but it's imperative that you request us when making your reservation. This will be all the more true as we "kick it up a notch" w/ our up-coming 'Victoria's Room @ Victoria & Albert’s!
And, By The Way. If you haven't heard the feedback from Scott's Truffle Diner, talk to someone we served! in my 40 years in the business it was hands-down the best dinner I’ve ever served, my only regret I was the "Jeeves" & not the Pampered! Have a Great & Happy Holiday Season!​

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My final notes:

What can I say that has already been expressed with more clarity in the pictures and Jack's notes?

V&A, which seems so stratospheric from the outside (price and ambiance), it a veritable addiction from within. I sit here - sad that my report has ended, because that means I am less likely to revisit the experience.

I wonder when and how I will be able to dine here next. Can I finagle a meal in January? I am dropping DH, DS21 and DS19 at airport on the return from a DCL cruise - can I eat here in between MCO (Orlando Airport) and FLL (Fort Lauderdale airport, where I am visiting a friend for 3 nights)? If I do, can I have the wine pairings and still drive the distance? Should I offer to buy him dinner and have him meet me here (he is a good friend of DH)? Should I book a DVC room overnight just so we CAN enjoy the wine pairing (no, really, this is OK - he is gay).

Should I break the bank and take the family in June? Can I justify it? Do I have to justify it?

Should I just wait until next December and save?

Such a dilemma!?!?!

I am leaning toward January.....

But I SAID "next December".

I have not bought a single article of clothing in over 9 months - maybe I am entitled? (My clothing interest is in exercise apparel - not fashion....)

But I DID buy myself a set of Ken Onion Shun knives (a thing of beauty and function) for half price on Woot (with a free rebate carving set, of course - they see me comin'!!) Maybe I am NOT entitled!!!

Who can say when, or how!?!?

Only that, WHEN it occurs, there WILL be pictures.

Until then........


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[chell]

If you go in January you can try the new experience.